All set to host a memorable spring meal. Shop Easter table.

Now on newsstands—and online too—Magnolia Journal Spring 2024. Get your copy.

Join us March 8-9 & 15-16 for Spring at the Silos. Learn more.

Magnolia Table Crispy Saffron Rice

Crispy Saffron Rice

byJoanna Gaines
Total 35 mins, includes cooling time
Active 15 mins
Makes 4 to 6 servings
  • 1/4 teaspoon saffron
  • 1/4 cup hot water
  • 1 tablespoon unsalted butter
  • 1 tablespoon olive oil
  • 1 1/2 cups long-grain white rice, rinsed
  • 1/2 red bell pepper, diced small
  • 2 garlic cloves, minced
  • 1 shallot, minced
  • 1/2 teaspoon crushed red pepper
  • One 8-ounce can tomato sauce
  • 2 cups vegetable broth
  • 2 teaspoons kosher salt, plus more to taste
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 teaspoon ground cumin
  1. Steep the saffron: Gently crush the saffron threads over the hot water and let steep for 10 minutes.
  2. Melt the butter in a large skillet over medium heat. Add the olive oil and toast the rice until fragrant, about 5 minutes, stirring frequently.
  3. Add the red bell pepper, garlic, shallot, and crushed red pepper to the toasted rice and saute until ingredients are softened, about 4 minutes.
  4. Add the infused saffron water, tomato sauce, and vegetable broth, stirring to combine. Season with the salt, pepper, and cumin. Bring to a boil and reduce to a simmer. Cover and cook for 20 minutes. The bottom of the rice should be crispy at the end.
  5. Scrape the crispy rice off the bottom of the pan with a wooden spoon. Fluff the rice and season with more salt if desired.